UTSA business services updates food service guidelines

(Oct. 28, 2003)--The University of Texas at San Antonio Office of Business Services has updated food service guidelines for fund-raising activities hosted by UTSA faculty, staff and students.

"With these activities increasing over the holiday season, we want to make sure our policies comply with the City of San Antonio's health codes to protect our students, faculty and staff," said Corinne Vela-Zapata, director of UTSA business services.

Pictured at a health services fund-raiser for UTSA women's athletics scholarships are (left) Priscilla Pfilscher, UTSA junior business major, and Ana Russell, senior clerk. Pfilscher is purchasing breakfast tacos supplied by Whataburger.

Under the new policy, any office, department or student organization hosting a fund-raising event must use only food that is prepared on-site or pre-cooked, purchased or donated from a health-inspected location, such as a grocery store or bakery. Sale to the general public of home-prepared or home-cooked food is not permitted.

Pre-cooked, purchased or donated food from a health-inspected location may be assembled on-site, but perishable food products such as raw eggs or meat may not be added unless approved by a San Antonio health inspector.

Additionally, perishable foods and raw products may only be prepared and cooked on-site under the supervision of the San Antonio Health Department, and a permit and inspection of the food preparation process and facility may be required.

Potluck luncheons or dinners where food is cooked at an individual's home are allowed, provided consent is given by all members of an office staff.

For more information, visit the UTSA Business Services Web site.